Apricot
Mousse from "A
Treasury of Great Recipes
by Mary and Vincent Price"
Ingredients
(serves 6):
- Dried apricots
- Sugar
- Lemon
- cream
1) In small saucepan combine:
- 1 1/2 cups dried apricots
- 1 cup water
- 1/2 cup sugar
- 1 thin strip yellow lemon rind
Bring to a boil, cover, and simmer for 20
minutes. Cool.
Blend apricots and juice in an electric blender on
high speed for 20 seconds, stopping to stir down if necessary.
Fold apricot puree into
1 cup cream that has been properly whipped.
Spoon into sherbert
glassess and chill. Garnish if you wish.
(You
can make this same dessert using dried prunes or dried
peaches in place of apricots. Its charm is in its frothy
texture and good fruit flavor.)
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Download printable Pdf here <<
Judy Drake's Hot
Apple Cider Ingredients
(serves 6) :
- 6 cups of apple cider
- 7 cinnamon sticks
- ¼ cup of honey
- ½ teaspoon of nutmeg
- 1 tablespoon of grated lemon rind
- 3 tablespoons of lemon juice
- 1 large orange - sliced
Combine in a sauce pan 6 cups of apple
cider and 1 cinnamon stick. Heat to boiling, then reduce
heat and simmer uncovered for 5 minutes. While the cider
simmers, mix together the next 4 ingredients in a medium
bowl. Pour into the hot cider and stir. Add the orange
slices and continue to heat for a few minutes. Place
a cinnamon stick in each glass and ladle in the hot cider...
For a very festive punch add a splash of
rum or brandy to each glass.
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Judith's
Family Pecan Pie
Ingredients:
- 9" Pie crust
- 3 eggs slightly beaten
- 3/4 cup sugar
- 1/8 teaspoon salt
- 1 cup dark corn syrup
- 1 tsp vanilla OR 2 tsp brandy
- 1 cup pecan halves
- 1/3 cup pecan halves broken into pieces
- Whipped cream
Preheat oven to 450 degrees, line 9" pan with
pastry.
Combine eggs, sugar, salt, corn syrup and vanilla
OR brandy in bowl and
blend well.
Stir in pecans, pour into pie shell.
Bake 10 minutes, then reduce heat to 350 degrees
and bake another 35 minutes.
Serve with unsweetened whipped cream.
Come Again
Rum Punchfrom "A
Treasury of Great Recipes
by Mary and Vincent Price";
Ingredients:
- 1 1/4 oz. Light Rum
- 2 1/4 oz. Pineapple Juice
- Juice from a full medium lime
- 1/2 cup crushed ice
Combine ingredients into a blender. Blend and then
pour into glass.
Add a splash of dark rum.
Garnish with a pineapple slice and a cherry.
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Kay's
Lemon Bread
Kay Ericson gave this recipe to Jerrilyn Jacobs, and she gave it to Jan
Bina.
Ingredients:
- 1/2 pound of butter of margarine
- 1 cup of white sugar
- 2 eggs
- 1/2 cup of milk
- 1 1/2 cups of sifted flour
- 1 teaspoon of baking powder OR 1/2 teaspoon of baking
soda
- 1/2 teaspoon of salt
- Zest of 1 large lemon (preferably a Meyer Lemon)
Glaze:
- 1/2 cup of white sugar
- Juice of the lemon
Pre-heat the over to 350 degrees.
Cream butter and sugar. Add eggs (one at a time)
and beat well. You can
beat by hand or use a mixer. Add lemon zest (grated
lemon rind). Sift dry
ingredients together and add alternately with the
milk. Mix only until
ingredients are incorporated together.
Pour into greased & lightly floured loaf pan
and bake for one hour.
If making mini loaves bake 40 to 45 minutes.
This recipe makes 3 mini
loaves.
To make the glaze: Combine the juice of the lemon
with 1/2 cup of sugar and
spoon it over the bread as soon as it comes out of
the over. Allow the bread to cool in the pan.
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